Hawaiian Haystacks: with NO NO NO cream of chicken soup

No Cream of Chicken 

Hawaiian Haystacks 

(Sauce) 

These were gooood. The sauce was not too flavorful, but a good texture and taste, the chicken was amazing, and I LOVE LOVED how it was not the "cream of chicken soup" flavor. This is my new go to sauce recipe. Thanks MEL!

2 boneless, skinless chicken breasts, cut into bite-size chunks 3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced (I just used a garlic press)
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken. Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute.
Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles, cashews, pineapple, etc.